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Sundae Apples

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Submitted by maxo

Baked whole apples glazed in cinnamon-citrus syrup, opened like flower petals, and topped with vanilla ice cream and homemade chocolate liqueur sauce.

YIELD

4 servings

PREP

25 min

COOK

30 min

READY

80 min

These baked apples get the full sundae treatment. Scored and baked in a cinnamon-citrus syrup until fork-tender, each apple opens up like a flower when you press the sections outward in the serving bowl. A scoop of vanilla ice cream goes right in the center, and a homemade chocolate liqueur sauce drizzled over the top ties everything together.

The syrup builds flavor fast. Lemon and orange slices simmer with sugar and cinnamon until thickened, then get discarded before basting. That citrus oil infuses the syrup without leaving pulp behind, and frequent basting during the bake creates a glossy, lacquered finish on the apple skin.

The chocolate sauce is worth making from scratch. Unsweetened chocolate melted with butter and sugar, finished with apple brandy, gives you a bittersweet drizzle that cuts right through the sweetness of the glazed fruit and ice cream.

Chef Tips

  • Use firm baking apples like Granny Smith, Honeycrisp, or Braeburn. Softer varieties like McIntosh collapse before they’re properly glazed.
  • Score deep enough for the sections to spread, but don’t cut all the way through the bottom or the apple falls apart.
  • Baste every 8 to 10 minutes for the best glaze. The syrup reduces and gets stickier with each pass.
  • Serve warm apples with cold ice cream for the best contrast. That temperature difference is what makes this dessert sing.

Variations

  • Skip the chocolate sauce and drizzle with warm caramel and a pinch of flaky sea salt.
  • Use bourbon or dark rum in the chocolate sauce instead of apple brandy.
  • Stuff the cored center with a mixture of brown sugar and oats before baking for added texture.

Ingredients

4 4
LARGE LARGE APPLES
red *
¾ 177
CUP ML SUGAR
¾ 177
CUP ML WATER
½ 2.5
TEASPOON ML CINNAMON
2 2
½ 0.5
EACH LEMONS
sliced thin
½ 0.5
EACH ORANGES
sliced thin
1x
CHOCOLATE CHOCOLATE
liqueur sauce *
1 473
PINT ML VANILLA ICE CREAM *
¼ 59
CUP ML WALNUTS
chopped
Chocolate liqueur sauce
2 30
TABLESPOONS ML BUTTER
or margarine
2 2
SQUARES SQUARES UNSWEETENED CHOCOLATE
unsweetened
1 237
CUP ML SUGAR
½ 118
CUP ML WATER
2 30
TABLESPOONS ML APPLE BRANDY *

Directions

Preheat oven to 350℉ (180℃).

Wash and core apples, but do not peel.

Cut apple ⅓ to ½ of the way from top to bottom in 6 or 8 sections, depending on size of apple.

Place in shallow, ungreased baking pan.

Mix sugar and cinnamon together in small saucepan; add water, lemon and orange slices, and bring to a boil.

Boil 7 minutes or until syrup is thickened.

Discard lemon and orange slices.

Pour this syrup over the apples, and bake for 30 minutes or until fork tender.

Baste apples frequently during baking with syrup from the pan.

They should be nicely glazed when done.

To serve warm, let apples stand 10 to 15 minutes before continuing.

Also good served cold.

Place apple in glass dessert bowl, opening the apple sectionsso they spread (like flower petals) to fit the bowl.

Cut sections deeper if needed to open it more easily.

Fill center of apple with scoop of ice cream.

Drizzle the chocolate liqueur sauce over all, and garnish with chopped walnuts.

Serve immediately.

CHOCOLATE LIQUER SAUCE: Melt butter and chocolate in saucepan over low heat.

Add sugar and water.

Cook until sauce is thickened a bit, stirring frequently.

Add liqueur and remove from heat.

Cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 554 32% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 61mg 3%
Total Carbohydrate 33g 33%
Dietary Fiber 4g 14%
Sugars g
Protein 9g
Vitamin A 6% Vitamin C 20%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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